Who doesn’t love a baked chicken dinner?
My Chili Lime Chicken with Pineapple Rice is super easy and just tastes like summer. Lots of fresh flavors, one easy entree! We used boneless skinless chicken breasts, but you could sub with chicken thighs too (or make it a combination!).
This recipe serves four.
4 boneless, skinless chicken breast halves
salt and pepper
2 tablespoons chili powder
the zest and juice of two limes, divided
2-3 cups (depending on how much you need) of your favorite white rice, cooked, fluffy and ready to eat
Extra Virgin Olive Oil (EVOO)
1 (8 oz) can of crushed pineapple, drained
6 chopped green onions
a handful of chopped cilantro
Preheat your oven to 375 degrees.
Take each chicken breast and sprinkle on some salt, pepper, and your chili powder. Then, sprinkle on some of your lime zest (reserving some to garnish at the end).
In a large skillet over medium-high heat, add in a drizzle of your EVOO. Next, add in your seasoned chicken breasts. Allow each side to brown up just a bit (about 3 minutes each side). Once your chicken is browned on both sides. Pour the lime juice down in the pan with the chicken. Next, either place a lid on the pan or cover the top with foil and then pop it in the oven to finish cooking (about 20 minutes).
Assembling your rice is easy! Take your cooked and fluffy rice and stir in your pineapple, green onions and cilantro.
When the chicken is finished baking, add a chicken breast and rice to each plate and serve.
Winner, winner, chicken dinner!